- For the Dough:
- 192g bread flour, plus more for the work surface and the rolling pin
- 24g granulated sugar
- 6g active dry yeast
- 3g kosher salt
- 198g cold, unsalted butter, roughly cubed
- 1 largecold, unsalted butter, roughly cubed
- 60ml cold whole milk
- For the Filling:
- 226g cream cheese
- 160g icing sugar
- 1 large egg yolk
- Pinch of salt
- ½ teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- 2 tablespoons/30 milliliters whole milk
STEP 1
For the Dough:
STEP 2
Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl
STEP 3
In a small bowl, whisk together the egg, milk and 30ml water
STEP 4
Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, or up to 2 days
STEP 5
On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour
STEP 6
Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight
STEP 7
For the Filling:
STEP 8
In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners’ sugar, the egg yolk, the salt, and the vanilla until smooth. Transfer the mixture to a piping bag and set aside
STEP 9
To Assemble:
STEP 10
On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets
STEP 11
Cut the tip off the piping bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with cling film and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes
STEP 12
Heat oven to 220C/200C Fan/gas mark 7
STEP 13
Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 190C/170C Fan/gas mark 5. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 5 Speed Retro Hand Mixer
Add some retro fun to your baking sessions with the Swan 5 Speed Retro Hand Mixer in a stunning shade of blue, which comes with dough hooks and whisks.
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